Recipe(tried): Irish Seafood Pie

IRISH SEAFOOD PIE

"Savory pies of every description are hugely popular in the British Isles. This creamy scallop pie simmers and bubbles beneath a blanket of flaky crust. A hint of onion and dry white wine makes this pie especially delicious."

FOR THE PASTRY:
1/3 cup shortening plus 1 tablespoon shortening
1 cup all purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
FOR THE FILLING:
1 pound scallops
8 ounces mushrooms, sliced
1/2 cup chopped leek or green onions
1/2 cup margarine or butter
1/4 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon dry mustard
Dash of pepper
1 1/2 cups half and half cream
Dry white wine
2 egg yolk
1 tablespoon water

PREPARE THE PASTRY:
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water , 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap.

PREPARE THE FILLING:
If scallops are large, cut into 1 inch pieces.

Cook and stir mushrooms and leek in 2 tablespoons of the margarine in 10 inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes. Remove from skillet.

Heat 2 tablespoons of the margarine in skillet until hot. Cook and stir scallops over medium heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons.

Heat remaining 1/4 cup margarine in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly.

Remove from heat; stir in half and half. Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture. Heat to boiling stirring constantly; boil and stir 1 minute.

Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2 quart casserole.

Heat oven to 425 degrees F.

Unwrap pastry and place on well floured board. Roll dough 1 inch large than top of casserole, using floured stockinet covered rolling pin. Cut out designs with 1 inch cookie cutter. Place pastry over top of casserole; turn edges under and flute. Mix egg yolk and water; brush over pastry.

Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired. 4 servings.

Source: Betty Crocker's new International Cookbook